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Lamb Chops

Love HandlesLove Handles Posts: 253
edited 3:02PM in EggHead Forum
I made some 1 1/2" lamb chops last night. I got the egg up to 700 and put them on for 3 min per side, took them off for 20 min and then back on at 400 for about 5 minutes. They were perfect medium rare inside, but a little charred on the outside. They were done directly on the grill and not the raised grille. Should I use the raised grille to not get so much charring or leave them on for less time in the beginning? Also I forgot to add that the chops were marinated in tequila lime marinate. I'm going to try some rib eyes I've had marinating for 3 days tonight. They are only about 1" thick, so I won't leave them on as long per side. See Yaa

Comments

  • BlueSmokeBlueSmoke Posts: 1,678
    Love Handles,
    Actually... that sounds just the way I like them...
    How'd they look when you took them off the first time? If they weren't charred then, you may want to go below 400° when you return them to the grill. (Reducing time there would, IMO, result in a less-done center.)[p]Ken

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